Baklava is one of the most famous Greek desserts. It is a rich, sweet pastry made of layers of paper-thin sheets of filo (or phyllo) dough, filled with chopped nuts and then drenched with syrup.
Interestingly, the roots of this beloved Greek dessert go all the way back to ancient times, when the Greeks would make a sweet called “gastrin” which was quite similar to modern-day baklava. Today, it falls under the category of “siropiasta”, which refers to syrupy desserts that are a hallmark of Greek cuisine.
In Central Greece, baklava is made using almonds only, in Pelion with walnuts, and in Northern Greece with pistachio. The factor for flavorful baklava is the use of good quality fresh butter to grease the sheets of filo while the authentic Greek recipe calls for butter made from a mixture of sheep’s and goat’s milk.
One of the secrets to a truly delicious baklava is the use of high-quality, fresh butter to grease the filo dough. In fact, the traditional Greek baklava recipe calls for butter made from a mixture of sheep’s and goat’s milk. This type of butter is prized for its rich flavor and helps to give the dessert its signature taste and texture.
Overall, baklava is a dessert that is deeply ingrained in Greek culture and history. Whether enjoyed as a sweet treat after dinner or served alongside a cup of strong Greek coffee, it is a dessert that is sure to satisfy even the most discerning sweet tooth.
